Not to sound really dramatic, but the title is about baking, and not another indication of how I'm surely losing my ever-loving marbles due to the Bar. (5 days to go!) I haven't forced a countdown on you and I will not start now. Well, maybe in the margins or something.
The day started off really early and with itchy, dry eyes. Terrific. Then my backyard neighbor decided to play some funky deep beats. I couldn't hear the music through the ear plugs, but I could hear the bass. It was so deep I could feel the bass in Jamaica. Against my better, less confrontational, inner monologue, I went outside and politely lost my sh*t at him. Just kidding. Nothing was lost. But I did ask him to not play music so loudly since I'm STUDYING FOR THE FRACKING BAR and I'm THIS close to turning myself inside out. He was surprisingly sympathetic and nice, and I felt very embarrassed when I was done. Lots of apologising, lots of thank-yous, really appreciate it. Heh. This exam is making me act all sorts of ridiculous.
I'm baking. I'm making something that I thought I knew really well. It's a tried and true recipe. Yes, there was a small adjustment. Recently, I've gotten over my fear of baking powder.
Backstory: There was a period in early 2011/late 2010 when I really liked baking cupcakes. And I got sort of cheeky with the baking. Thinking I knew everything there was to know. And one day, I decided to make a brownie recipe that I found on the side of a box. Since I was so good at baking, I could modify any recipe and make it work! Well, that turned out to be really really false. I ended up with a batch of beautiful, dark-chocolate brownie-cupcakes that were moist and perfect looking. But tasted like BITTER CHALK. It didn't hit you until you'd swallowed. It was an aftertaste, something left on the tongue. A bitter, choking, drying, terrible, swallowed-my-tongue sensation. After this event, I never put more than 1/2 tsp in any recipe.
Last Week: I got over that fear with the lovely chocolate cake that tasted NOT bitter. Yay.
Today: I'm making Blondies. And they are looking a bit different. I added the requisite amount of baking powder and reduced the amount of sugar. Maybe that is where my defeat lies. In reducing the amount of sugar.
In August, I'm thinking of toying with a sugar-free month of baking. What do you think? They say, it barely tastes different. Sugar free treats. J doesn't think healthy alternatives are worth it because they usually taste highly inferior. Typically I agree. But there's a diabetic in mind that I want to impress.
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